Datiled Eggs

Dave DeWitt Recipes Leave a Comment

If you can’t find the Datil Dew Burgundy Mustard, use any mustard with chile peppers in it.

Ingredients

  • 12 hard cooked eggs

  • 1/4 to 1/3 cup Datil Dew Burgundy Mustard

  • 1/4 to 1/3 cup mayonnaise

  • Salt and pepper to taste

Instructions

Peel the eggs and split them in half lengthwise. Scoop out the yolks and combine them in a bowl with the mustard, mayonnaise, and salt and pepper. Mix until smooth. Spoon the mixture into the egg halves or place the mixture into a quart-sized plastic bag. Clip off one corner of the bag and pipe the mixture into the eggs.

Paul’s Devilish Roasted Chicken

Dave DeWitt Recipes Leave a Comment

This roast chicken recipe with pizzazz is practically a meal in one.

Ingredients

  • 1/4 cup Devil Drops

  • Juice of 1 lemon

  • Juice of 1 lime

  • Juice of 1 orange

  • 1 teaspoons salt

  • 5 cloves of garlic, sliced

  • 1 whole chicken (about 4 pounds)

  • 4 carrots, cut into large chunks

  • 1 large yellow onion, cut into large chunks

  • 2 baking potatoes, cut into large chunks

  • Freshly ground black pepper

Instructions

Combine the hot sauce, the juices and the salt. With a small sharp knife, make little slits all over the chicken and slide the garlic slices into the slits. Put any remaining garlic in the chicken cavity. Pour Devil Drops and juice mixture over the chicken, adding some to the cavity. Let stand, basting frequently for one hour. Or, place the chicken in a basting bag and turn frequently.

Preheat the oven to 350°F. Place the chicken in a large baking dish. Add the carrots, onion and potatoes. Grind black pepper over the chicken and the vegetables.

Bake for 45 minutes, turning the vegetables and basting the chicken occasionally. Lower heat to 325 degrees and cook for another 45 minutes or until the chicken and vegetables are cooked through.

Texas Fajitas

Dave DeWitt Recipes Leave a Comment

There is no such thing as chicken or tofu fajitas because the word refers specifically to skirt steak that is marinated and grilled. This is actually a simple recipe to prepare, and it works best when grilled over mesquite wood, or natural charcoal with mesquite chips. The technique known as smoke-grilling is perfect for this meat, and flank steak can be substituted for the skirt steak. Tradition holds that fajitas were first perfected in south Texas in the 1960s and quickly became a staple for Mexican restaurants–and others–north of the border. It is a classic example of combining several methods to make tough meat more palatable: marinate it, grill it, and slice it thinly against the grain. Note: This recipe requires advance preparation.

Ingredients

For the Marinade:

  • 2 cloves garlic, minced

  • 2 tablespoons vegetable oil

  • 3 jalapeño chiles, seeds and stems removed, minced

  • 1/3 cup lime juice

  • 1/3 cup soy sauce

  • 1/3 cup red wine

For the Fajitas:

  • 2 pounds skirt steak

  • 8 flour tortillas

  • Grated Monterey Jack and cheddar cheese

  • Sour cream

  • Guacamole

  • Grilled onions

  • Prepared Barbecue Sauce

  • Salsa of choice

  • Commercial hot sauce to taste

 

 

Instructions

Combine the ingredients for the marinade in a bowl and mix well. Place the steak in a glass dish and pour the marinade over. Cover and marinate in the refrigerator overnight.

Grill the steak over a hot fire until medium rare, about 10 to 15 minutes, or if you can measure the temperature with a probe, 150 degrees F. internal temperature. You can also check for doneness by cutting into the steak. Remove from the grill and slice thinly against the grain.

Quickly heat each tortilla on the grill. Serve the sliced steak wrapped in a tortilla, and topped your choice of of condiments among the cheese, sour cream, guacamole, grilled onions, barbecue sauce, salsa, and hot sauce.

Venison Chili

Dave DeWitt Recipes Leave a Comment

This is the universally favorite way to prepare venison. Venison is quite lean yet very flavorful. It makes a wonderful chili that doesn’t have a fatty flavor. The slow cooking, chiles, and seasonings tremove any wild taste the meat might have. It freezes beautifully, so double the recipe and freeze a batch for another evening meal. Substitute elk if you wish.

Ingredients

  • 1/4 cup olive oil

  • 1 ½ pounds coarsely ground venison

  • 1 cup coarsely chopped onions

  • 1 tablespoon finely minced garlic

  • ½ cup cooked, coarsely chopped bacon

  • 3 small jalapeño chiles, seeds and stems removed, finely chopped

  • 2 tablespoons ground New Mexican red chile

  • ½ teaspoon ground cumin

  • ½ teaspoon dried oregano

  • ½ teaspoon salt

  • 1 12-ounce can beer, dark preferred

  • 1 12-ounce can tomato paste

  • 1 16-ounce can pinto beans, drained and rinsed

Instructions

In a large pot, heat the olive oil and brown the venison. Add the onions, garlic, and cooked bacon. Stir in the peppers, chili powder, cumin, oregano and salt.

Add the beer, tomato paste, and stir in the drained beans. Bring the mixture to a boil, stirring to prevent burning and to combine flavors. Reduce the heat to a simmer and simmer the mixture for 20 to 30 minutes.

Southwestern Stuffed Red Bell Peppers with an Attitude

Dave DeWitt Recipes Leave a Comment

The attitude comes from the green chiles–they definitely add the spice and heat for this otherwise ordinary dish. I like to stuff a small wedge of jalapeño Monterey jack cheese into the center of the pepper just before it’s finished cooking. That adds even more “attitude”!

Ingredients

  • 1 pound lean ground beef

  • 1 cup chopped onion

  • 2 cloves garlic, minced

  • 2 8-ounce cans tomato sauce

  • ½ cup chopped green chiles

  • 1 cup cooked rice

  • 1/8 teaspoon cumin powder

  • ½ teaspoon ground thyme

  • 1/4 teaspoon ground savory

  • ½ teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 5 large red bell peppers, stems and seeds removed, roasted over flames, skins removed

  • 5 small wedges of jalapeño Monterey jack cheese

Instructions

Brown the beef in a large skillet. Add the onion and the garlic and saute for 2 minutes. Drain or blot off excess grease. Add one can of the tomato sauce, green chiles, rice, cumin, thyme, savory, salt, and pepper to the sauteed meat mixture and mix well.

Stuff the meat mixture into the bell peppers. Place the stuffed peppers in a shallow glass baking pan, so they are all stacked against each other and won’t fall over. Pour the second can of tomato sauce into the pan. Add enough water to bring the liquid depth up to ½ inch. Tent the peppers with aluminum foil and bake for 30 minutes in a 350 degree oven, basting the tops of the peppers with the tomato sauce base.

Add a wedge of the cheese into the center of each pepper when they are almost finished baking.